I'm doing Beef Stroganoff (with home made fettuccine) for a New Years Day dinner and was thinking of what wine to open. I have about 60 bottles of "store-bought" wines in my cooler and this may be a good opportunity for some culling. I did a Google search and most of the reviews recommended NOT serving Pinot Noir, Zin or Cabernet Sauvignon. I don't think I have any Rhones or Syrah. Any suggestions?

Brian Gilp wrote:No idea why but for some reason I am thinking a white from Alsace, Pinot Gris preferably but maybe Riesling. Or maybe a dry Tokay if you have one

Sounds more appealing than red wines to me. I once had an Alsace Gewurz with a beef kebab -effectively cubes of grilled steak. I chose it because I was in Alsace and none of the limited selection of reds appealed, but it worked surprisingly well.

I really like stroganoff. Betsy makes 2 versions, a Pierre Franey one and a "50s" version from her grandmother that involves -yes- cream of mushroom soup. I enjoy both, but neither is particularly wine-friendly - the beef makes me want red, while the sour cream sauce really calls for a white. I generally settle for the lightest red I have in house- a (non-Cru) Beaujolais, Schiava, Grignolino, etc. Rose works well too, though I once tried a rose bubbly and found the combo odd.

I had the same question several years ago and turned to Hugh Johnson's recommendation in his Pocket Wine Book: Dramatic red: Barolo, Valpolicella, Amarone, Cahors, Hermitage. I went with the Barolo and still think that's the best pairing for Beef Stroganoff.

Thanks everyone. Left on my own, I may have chosen a CA Merlot, but thanks to this discussion, I placed two bottles on the table. First served was 2011 Freedom Run Gewurtztraminer (Niagara River) - straw color, very aromatic, typical of Gewurtz, just a trace of RS, medium, drying finish with a slight tannic bitterness. Very nice wine that paired very well with the Stroganoff.Next was 2009 George DeBouef Morgon - very deep red color (no purple or brown), a bit closed at first, but opened up nicely during the course of the 90 minute meal. Generous nose of dark berry fruit and a hint of black pepper. Very long, full, tannic finish. This was a different experience with the dish and seemed to do best when chewing a piece of the beef or mushroom, whereas the Gewurtz complemented the sauce better. Both wines worked in their own way.

Yes it was similar to Alsatian - perhaps not quite as intense as some, but good varietal character, just a touch of RS, good acid balance. I looked for this on their website, but it's not listed. I purchased it at the winery, where I know most of the folks. During the meal I discussed this thread with my B-I-L and asked him if he were to serve Beef Strogonoff at his house, which wine would he serve? He answered "Both" and he was reluctant to even try the Gewurtz at first.

Actually, I think that might be the most correct choice. There are a lot of 'Mountain Stews' and such with red meat or vension and also cheese. We usually keep some Schiava (Trollinger) on hand for these -higher acid red wine that drinks like a white.